Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin
Non-protein nitrogen (NPN) is abundant in stingray (<i>Himantura signifier</i>) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to val...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/274 |
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| author | Worawan Panpipat Jutaporn Limsuwanmanee Ling-Zhi Cheong Manat Chaijan |
| author_facet | Worawan Panpipat Jutaporn Limsuwanmanee Ling-Zhi Cheong Manat Chaijan |
| author_sort | Worawan Panpipat |
| collection | DOAJ |
| description | Non-protein nitrogen (NPN) is abundant in stingray (<i>Himantura signifier</i>) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (<i>v</i>/<i>v</i>)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (<i>v</i>/<i>v</i>)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage. |
| first_indexed | 2024-03-09T12:44:46Z |
| format | Article |
| id | doaj.art-50844f2949294bdea5c117598400a90e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:46Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-50844f2949294bdea5c117598400a90e2023-11-30T22:14:04ZengMDPI AGFoods2304-81582023-01-0112227410.3390/foods12020274Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and MyoglobinWorawan Panpipat0Jutaporn Limsuwanmanee1Ling-Zhi Cheong2Manat Chaijan3Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandNon-protein nitrogen (NPN) is abundant in stingray (<i>Himantura signifier</i>) muscle, which also has in vitro antioxidant activity. In this study, NPN from stingray muscle was further investigated for its antioxidant properties in lecithin liposome and oxymyoglobin model systems to validate its protective impact against lipid and myoglobin oxidations during storage for 120 min at various temperatures (4, 25, and 60 °C). NPN solution (10 ppm nitrogen) was added to the lecithin liposome system at different concentrations (0, 0.5, 1, 5, and 10% (<i>v</i>/<i>v</i>)) to investigate its effects on lipid stability by measuring the conjugated diene (CD), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) contents. In the oxymyoglobin system, NPN solution (10 ppm nitrogen) was also added at different concentrations (0, 0.5, 1, 5, and 10% (<i>v</i>/<i>v</i>)) to the oxymyoglobin solution in order to examine its effect on the stability of myoglobin by determining the contents of oxymyoglobin, metmyoglobin, and protein carbonyl. According to the findings, in all NPN concentrations, the system incubated at 4 °C had the lowest levels of lipid oxidation as measured by CD, PV, and TBARS values, and the lowest levels of myoglobin oxidation. At all incubating temperatures, the oxymyoglobin and lipid oxidation of all model systems tended to rise with the lengthening of the incubation duration. With the addition of 5% NPN, however, the lowest CD, PV, TBARS, oxymyoglobin oxidation, metmyoglobin formation, and protein carbonyl content were all observable, and the remarkable result was discovered during incubation at 4 °C. The results indicate that stingray NPN, especially at 5%, can be used to delay lipid and myoglobin oxidation, particularly at 4 °C. In order to prolong the shelf life of products with dark-fleshed fish and red meat, stingray NPN might be used as an alternative antioxidant to delay the oxidation of lipid and myoglobin during cold chain storage.https://www.mdpi.com/2304-8158/12/2/274lipid oxidationmyoglobinantioxidantnon-protein nitrogenfish |
| spellingShingle | Worawan Panpipat Jutaporn Limsuwanmanee Ling-Zhi Cheong Manat Chaijan Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin Foods lipid oxidation myoglobin antioxidant non-protein nitrogen fish |
| title | Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin |
| title_full | Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin |
| title_fullStr | Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin |
| title_full_unstemmed | Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin |
| title_short | Role of Stingray (<i>Himantura signifier</i>) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin |
| title_sort | role of stingray i himantura signifier i non protein nitrogenous fraction on the oxidative stability of lipid and myoglobin |
| topic | lipid oxidation myoglobin antioxidant non-protein nitrogen fish |
| url | https://www.mdpi.com/2304-8158/12/2/274 |
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